Rich, Dark Chocolate Pate With Raspberry Splash |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I absolutely love chocolate and this pate is for the true chocoholics . It is rich, smooth and worth every sinful bite!!!! A little goes a long way, so I usually serve this with fresh raspberries and kiwi. I got this recipe from our local paper. Ingredients:
15 ounces bittersweet chocolate, chopped (valrhona or callebaut) |
1 cup whipping cream |
4 tablespoons butter |
4 egg yolks |
1/2 cup icing sugar |
6 tablespoons cointreau liqueur or 6 tablespoons grand marnier |
2 tablespoons cocoa powder (for dusting) |
10 ounces frozen raspberries, thawed |
3 tablespoons berry sugar |
1 teaspoon lemon juice |
Directions:
1. Line a 9 by 5 loaf pan with parchment paper.
2. Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
3. Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
4. Chill for at least 8 hours to set, or overnight.
5. Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
6. Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
7. Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.
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